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Alternative Grain Pilafs | Great Performances


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Alternative Grain Pilafs

Sorghum Pilaf


1 cup uncooked sorghum grain

3 to 4 cups vegetable broth

1/2 cup celery minced

1 cup minced white onion

1 clove garlic, minced

3 green onions, sliced

Salt to taste

Fresh cracked pepper


Rinse sorghum kernels and drain. In heavy saucepan over medium heat, combine sorghum and a little olive oil, toast until golden brown. Add broth and reduce heat. Cover and simmer for 30 minutes or until broth is absorbed and grain is tender. In large skillet, heat a little more olive oil over med-high heat. Add onion, celery, and garlic and sauté for 3 to 5 minutes until tender crisp. Add green onions and cooked sorghum and heat through. Season to taste. Garnish with sprigs of fresh herbs.

Freekeh Pilaf 


1 onion, finely chopped

1 clove garlic, minced

3 tsp olive oil

1 cup uncooked freekeh

1 cup water or stock


Roughly chop 1 handful each of fresh mint, parsley and cilantro. Place the onions and garlic in the oil in a heavy large pot. Sauté on medium heat stirring occasionally for 15 to 20 minutes. Soak the freekeh in cold water for 5 minutes. Drain and rinse well. Add the freekeh to the pot and then add salt and pepper. Add the water and adjust salt to taste. Bring to a boil, cover and reduce heat to low and simmer for 15 minutes. Remove pan from heat and let it sit covered for 5 minutes. Remove lid, fluff with fork and place in a serving bowl. Add the herbs and mix well. Top with a squeeze of fresh lemon, and drizzle of olive oil.

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